Directions

1. Put the biscuits in a food processor and blitz until they resemble fine crumbs. If you don’t have a food processor, place the biscuits in a food bag and crush with a rolling pin.
2. Add 75g of the pistachios to the biscuit crumbs and blitz again.
3. Stir in the melted butter until fully combined.
4. Transfer the biscuit crumb mixture into an 8-inch round springform tin, spreading it evenly across the base. Press the mixture down firmly to pack it.
5. Refrigerate the tin for 30 minutes to allow the base to set.
6. Place the remaining pistachios in a pan of hot water for 1 minute.
7. Drain the pistachios and rub them in a tea towel to remove the skins.
8. Add the skinned pistachios to a food processor and blitz for about 5 minutes until a thick paste forms.
9. Gradually add 100ml cold water and blitz until smooth. Set the pistachio paste aside.
10. In a large bowl, beat the cream cheese and icing sugar together using a stand mixer or an electric hand whisk until just combined.
11. Mix in the soured cream and vanilla extract, followed by the pistachio paste.
12. Whip the double cream until it forms stiff peaks, then gently fold it into the cheesecake mixture.
13. Spread the cheesecake mixture evenly on top of the chilled biscuit base.
14. Sprinkle with crushed pistachios, then refrigerate the cheesecake for a minimum of 6 hours or ideally overnight to fully set.
15. Once chilled and set, carefully release the cheesecake from the tin and optionally sprinkle with demerara sugar.
16. Slice using a sharp knife and enjoy!